Sesame Ginger Lime Chicken with Fluffy Coconut Rice & Baby Cucumber Salad

Dairy-free, Gluten-free, High protein, Healthy fats, Rich in antioxidants, Low sugar, Nutrient-dense, Quick and easy

This flavourful recipe combines savoury, zesty, and slightly spicy elements to create a balanced and nourishing meal. The sesame ginger lime chicken provides lean protein essential for muscle repair and overall health, infused with vibrant Asian-inspired flavours. Fluffy coconut rice, made with coconut milk rich in healthy fats (MCTs) for energy and brain function, offers a creamy and aromatic base. Jasmine rice serves as an easily digestible carbohydrate for sustained energy, while lime juice and ginger contribute antioxidants and anti-inflammatory properties to aid digestion and immune function. The refreshing baby cucumber salad delivers a crunchy, tangy contrast, with hydrating cucumbers packed with Vitamin K and Thai basil adding a boost of antioxidants, making this dish a wholesome and satisfying choice for lunch or dinner.

Ingredients for the Chicken:

1 teaspoon sesame oil

1/4 cup lime juice

4 tablespoons soy sauce or coconut aminos (gluten-free alternative)

1 tablespoon grated fresh ginger

1 garlic clove, minced

1 tablespoon raw honey

1 red Thai chili, finely chopped

1 tablespoon fish sauce

1 tablespoon sriracha sauce

1 tablespoon coconut aminos or organic tamari

1/4 teaspoon black pepper

4 boneless, skinless chicken breasts

Ingredients for the Fluffy Coconut Rice:

2 cups organic jasmine rice (dry)

1 can organic full-fat coconut milk

2 cups water

Ingredients for the Baby Cucumber Salad:

Baby cucumbers, thinly sliced

Fresh Thai basil leaves

Pickled ginger juice

Fish sauce

Coconut aminos

Chili flakes

Sesame seeds

Method

Prepare the Coconut Rice:

Rinse the jasmine rice until the water runs clear.

In a rice maker, combine the rinsed rice, coconut milk, and water.

Cook according to the rice maker’s instructions.

Fluff the rice with a fork once done and keep warm.

Marinate the Chicken:

In a bowl, mix together sesame oil, lime juice, soy sauce, grated ginger, minced garlic, honey, red Thai chili, fish sauce, sriracha sauce, coconut aminos, and black pepper.

Add the chicken to the marinade, ensuring it is fully coated.

Cover and refrigerate for at least 30 minutes or up to 2 hours.

Cook the Chicken:

Heat a large pan over medium-high heat. Add a small amount of oil if needed.

Remove the chicken from the marinade, letting any excess drip off.

Place the chicken in the pan and cook for about 5-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.

Remove the chicken from the pan and let it rest for a few minutes before slicing.

Prepare the Baby Cucumber Salad:

In a mixing bowl, toss the thinly sliced baby cucumbers with fresh Thai basil leaves.

Drizzle with pickled ginger juice, fish sauce, and coconut aminos to taste.

Sprinkle with chili flakes and sesame seeds, then toss to combine.

Let it marinate briefly while you finish the chicken.

To Serve:

Plate the sliced chicken alongside the fluffy coconut rice and baby cucumber salad. Garnish with extra Thai basil or chili flakes if desired.

Enjoy! 

Recipe by Taylor Robinson – Holistic Health & Wellness Chef